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Hotel Livemax BUDGET Umeda

Name: Hotel Livemax BUDGET Umeda
Address: 1-2-8 Kita-ku Toyosaki, Osaka, JP

★★·7.8/ 10Good

·Hotels

📍1-2-8 Kita-ku Toyosaki · Osaka ↗

2007 opened· 22 rooms· Check-in 3:00 PM / out 10:00 AM

Air conditioningLift / ElevatorStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedAll 19 facilities +

Review

Official

Hotel Livemax Budget Umeda offers top-notch services and amenities, ensuring guests experience utmost comfort. Share your photos and respond to emails at your convenience, thanks to the free Wi-Fi internet access offered by hotel. Traveling with minimal luggage is achievable at Hotel Livemax Budget Umeda due to the hotel's laundromat ensuring your garments stay fresh. Room amenities feature daily housekeeping, allowing you to unwind and make the most of your visit. Each accommodation at Hotel Livemax Budget Umeda is thoughtfully created and adorned to provide visitors with a comfortable, home-like atmosphere. In certain rooms, the hotel offers linen service, blackout curtains and air conditioning for guest convenience and satisfaction. Rest assured, in a few chosen rooms, the presence of a refrigerator can be found. Maintain your cleanliness and comfort using a hair dryer and toiletries available in select guest restrooms. Throughout the day and evening, grab a bite to eat from hotel's self-service vending machines whenever you please.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness8.2

Facilities7.8

Surroundings7.8

Service7.6

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DiningSights

Ukitacho Ima

Japanese · ★ Michelin

¥¥¥¥

The chef spent years fine-tuning his skills in a Japanese restaurant in Hozenji Yokocho. While treasuring the lessons he learned there, he now blazes his own culinary trail. Mindful of how knife technique can affect the flavour of sashimi, he practises daily and his grounded approach to cooking is reassuring to watch. Bringing together everything he has learned over his career, he expresses it in cuisine of the ‘here and now’. Rather than just copy his mentor, the chef treads his own path in the gastronomic world.

401m

Higashichaya Nakamura

Japanese · ★ Michelin

¥¥¥¥

The star of the menu is the bounty of the Hokuriku region. Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab. As he cooks on an earthen charcoal brazier, the chef holds forth on their particular qualities and the passion of the fishermen with whom he does business. The restaurant name derives from the historic Higashi Chaya district of Kanazawa. From behind the counter, the chef waxes eloquent on the charms of his birthplace.

418m

Kamigatachuka SHINTANI

Chinese · ★ Michelin

¥¥¥

Weave Kansai food culture and Chinese tradition together and you get Kamigatachuka. Ingredients from the Kinki region are prepared using Chinese and Japanese techniques; continuing the theme, items are served on Chinese and Japanese plates and bowls. Vegetarian cuisine, dubbed ‘Naniwa’ (‘vegetable garden’), brings to mind the Kawachi Plain’s fame as a vegetable-producing region. The fare is the self-expression of a chef who was born in Osaka and grew up in a family that ran a Chinese restaurant.

469m

Tenjimbashi Aoki

Japanese · ★★ Michelin

¥¥¥¥

Scrupulous attention is paid to the ceremonial space, cuisine, serving vessels and sense of the seasons. The chef learned his guiding principles at a restaurant in Hozenji Alley. Entrusted with preparing the appetiser platters, he became schooled in the knowledge and aesthetics of Japanese cuisine. Aiming for artistic beauty in all aspects, he grows his own flowers to decorate the sukiya interior and collects seasonal serving vessels to delight guests. Technique, experience and sensibility all merge to create assortments of dishes that celebrate the seasons and their festivals.

856m

Pierre

French · ★ Michelin

¥¥¥

Freshness is number one with the chef of Pierre, so he focuses on ingredients grown and raised in Japan. The menu only lists the ingredients, encouraging guests to give their imaginations free rein. Japanese seasonings such as mustard and chilli peppers mixed with yuzu zest lend a distinctive accent. French cooking techniques are married with Japanese ingredients, which are then prepared with a light touch. Spellbinding views from the spacious dining room high in a tall building add to the ambience.

873m

Numata

Tempura · ★★ Michelin

¥¥¥¥

The tempura fried by the chef as his heart dictates comes out refined. To bring the flavour of carefully selected ingredients, the main oil of choice is Taihaku sesame oil. The coating is infused with bubbles, giving it a light texture. In a distinctive presentation style, seafood and vegetables that work well together are served in alternating pairs. The final dish is the guest’s choice of tendon, tempura over rice; tencha, tendon steeped in roasted green tea; or tenmusu, onigiri filled with shrimp tempura. The chef does not neglect training the next generation, either, entrusting understudie

1.4km

KAHALA

Innovative · ★★ Michelin

¥¥¥¥

Over half a century since he opened his restaurant, Yoshifumi Mori remains vigorously engaged in food preparation. His passion seems unquenchable: with rice flour and salt, he created a seasoning that melts away like snow. He makes wine and even grows rice. Scouring every region of Japan, the chef seeks out unknown ingredients and introduces them to the world. All this has led to Mori being honoured by the Ministry of Agriculture, Forestry and Fisheries. Like a steel plate polished until gleaming, he continues to sharpen his culinary sensibilities.

1.4km

Oimatsu Hisano

Japanese · ★★ Michelin

¥¥¥¥

The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to r

1.4km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Hotel Livemax BUDGET Umeda

Guest scores & sentiment

Room types · 6

Twin Room with Private Bathroom

Superior Twin Room

Standard Twin Room

Standard Twin Room

Double Room with Small Double Bed - Non-Smoking

Double Room with Small Double Bed - Smoking

Facilities · 19

Nearby & map